Chut·ney: a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.
Take advantage of all of the amazing stone fruit overflowing in the market right now and try making a chutney of your own! For this verision, I used apricots. But a combination of peaches, nectarines or cherries would also be interesting.
4 1/2 to 5 pounds apricots, pitted and quartered
1 pound red onion (about 1 large)
1 tablespoon fresh ginger, grated
1 1/2 to 2 cups sugar
3/4 cups red wine vinegar
1/2 cup golden raisins
2 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
Makes approximately 14 cups.
Combine all ingredients in a large, heavy bottom pan or dutch oven. Heat over medium low and simmer for 1 hour and 15 minutes.
This is what 4 1/2 pounds of apricots and one large red onion look like!
And here it is all chopped up and ready to simmer!
Serve with lamb chops, pork tenderloin or goat cheese and crackers. Preserve and can any leftovers for holiday gifts (or to help you get through a long winter full of chard, beets, and the liks). It will keep in the fridge for up to one month.
{ 1 comment }
I just got through making my annual big batch of late summer chutney, basically if it grows on a tree I toss it in the pot. But apricots, brilliant! Never thought of using them this way. Thanks for the recipe. -Tom
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